Spring Pasta with Asparagus and Grape Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When stuck in a rut with pasta and basic tomato sauce, turn to veggies.Sautéed in a little olive oil with lemon juice, this combination is great as a sauce on its own. It's a wonderful way to enjoy the flavors of spring and get some color into your family's diet. Make it a gluten-free option by using gluten-free pasta. Ingredients:
8 ounces uncooked penne pasta |
1 tablespoon olive oil, divided |
1 cup chopped onion |
2 cups (1/2-inch) sliced asparagus |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice, divided |
2 cups grape tomatoes, halved |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2.25 ounces grated fresh parmigiano-reggiano cheese (9 tablespoons) |
6 tablespoons chopped fresh basil or small basil leaves (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
2. Heat a large skillet over medium heat. Add 1 teaspoon olive oil; swirl to coat. Add onion; cook 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 1 1/2 tablespoons cheese. Garnish with fresh basil, if desired.
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